1504 | Macaroon Soufflée à la Mrs. Judge Martine.
—Have ready half a pound of sound, freshly cracked walnuts, carefully peel them with a thin knife, then slice them very fine, place in a vessel, with four ounces of powdered sugar and the white of one fresh egg, mix well together with the spatula for three minutes. Transfer the whole to a pastry baking-pan, equally spread it over with a knife, one inch thick, place it in a slow oven to dry for fifteen minutes. Take from out the oven, lay the pan on a table, and let cool off for twenty-five minutes. Then lift up the paste and return it into the vessel, add to it twelve ounces of powdered sugar and the whites of two fresh eggs. Beat the whole well together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag (No. 1079). Have two pastry baking-pans, with a sheet of paper laid over each; then gently press the preparation down over each paper, giving round forms the shape of twenty-five-cent pieces. When finished, range the pans in a moderate oven to bake for twenty minutes. Remove from the oven, lay them on a table, and let cool for thirty minutes; wet part of a table the size of the two papers, lay the papers over it, one beside another, let rest for two minutes. Lift the macaroons up, place them in a tin box, and serve when desired.